Baked Capelin with Paprika and Garlic
Capelin provides complete protein, vitamin B12, and minerals, while its tiny bones add calcium after baking. Paprika and dried garlic give a brighter flavor without a carb-heavy coating.
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Inventory: Oven
3 kg 333 gram
Servings: 4 (1 serving ≈ 262 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse capelin (1000 g), pat it dry, and place it in a large bowl. Add olive oil (30 g), dried garlic (8 g), paprika (8 g), table salt, and black pepper, then mix gently so the spices coat all the fish.
Arrange the capelin in one layer on a parchment-lined baking tray. Bake at 180°C for about 30 minutes, until the fish is fully opaque and the edges and tails are lightly browned.
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